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Terrifying Halloween cake


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Rate this recipe 3.8/5 (29 Votes)


servings 4
Level of difficulty Average
Preparation time 30mins
Cooking time 25mins
Cost Average budget


Step 1

In a bowl mix the sugar and eggs, add the soft butter, baking powder, cinnamon.

Step 2

Cook the pumpkin in a pan of water, previously sliced into cubes.

Step 3

Remove the pumpkin cubes and place in a blender with milk, reducing into a puree. Add the puree to the first mixture egg-sugar-butter, and finish by mixing in the flour.

Step 4

Take 2 tablespoons of the mixture and stir in a tablespoon of melted chocolate, if the mixture is too runny, add a little flour to thicken. Put this mixture in a freezer bag and pierce a small hole to make a piping bag. Draw a spider on the inside side of a jam jar (clean and dry). Put the jars in the freezer to harden it (15 min).

Step 5

Add the crushed hazelnuts to the cake mix.
When the spider drawings are dry, half fill each of them with the cake mix and put them in a preheated oven at 170°C for 25 to 30 minutes (always monitor the cooking). Note: Be careful, the jars should not be frozen as they may explode with the temperature change, wait a while until they have reached a more "normal" temperature.

Step 6

Put the remaining melted chocolate into a freezer bag and draw spider webs onto wax paper, chill.

Step 7

Remove the jars from the oven and leave to cool completely on a rack.

Step 8

Present your cakes in the jars with their crunchy, chocolate spider's web on top! Happy Halloween :)))

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